Green Pea Hummus

Created by: —

A fresh and delicious twist on a classic dip—perfect with this week’s vegetables like broccoli, carrots, radish, kohlrabi, and peppers. Also great as a burger spread or sandwich condiment.

Ingredients:

• 2 cups fresh shelled peas, lightly steamed or boiled (5–10 minutes)*
• 1 (14 oz) can chickpeas, drained and rinsed
• 3 TBSP tahini
• 8 fresh mint sprigs, leaves only
• 2 tsp fresh lemon juice
• 2 garlic cloves, minced*
• 1 TBSP extra virgin olive oil, plus more for drizzling
• ½ tsp fine sea salt

Instructions:

1. Steam or boil peas until tender, then cool for 10 minutes.
2. In a food processor, combine peas, chickpeas, tahini, mint, lemon juice, garlic, olive oil, and salt.
3. Pulse and scrape down the sides as needed. Blend until smooth, adjusting with olive oil or water for desired consistency.
4. Taste and adjust seasoning with extra salt, garlic, or lemon juice.
5. Scoop into a bowl. Garnish with olive oil, black pepper, sesame seeds, pine nuts, or mint leaves.
6. Serve with vegetables, pita, or use as a condiment.

Marinated Radish & Carrot Salad

Created by: Clean Food Crush

A crisp, tangy side dish that pairs perfectly with grilled meats or picnic sandwiches.

Ingredients:

• 1½ lbs radishes, thinly sliced*
• ½ lb medium carrots, thinly sliced*
• 4 green onions, chopped*
• ¼ cup fresh cilantro leaves

For the dressing:

• Zest of 1 large lemon
• 3 TBSP lemon juice
• 1 TBSP apple cider vinegar
• 2 TBSP BBB honey (raw, liquid, or fermented)*
• 2 TBSP extra virgin olive oil
• Sea salt and ground pepper, to taste

Instructions:

1. Slice radishes and carrots thinly (a mandoline works well). Chop green onions and cilantro.
2. Place all veggies in a large bowl.
3. Whisk or shake dressing ingredients in a small jar until emulsified.
4. Pour dressing over veggies and toss to coat.
5. Cover and refrigerate for at least 1 hour, up to overnight.

Broccoli & Chicken Pasta Salad

Created by: Marie Breton

A hearty, flavourful summer pasta salad packed with colourful vegetables and protein—perfect for make-ahead gatherings or potlucks.

Ingredients:

• 500 g farfalle pasta (or other fun-shaped pasta)
• 2 chicken breasts, cubed*
• 150 g feta cheese
• 1 broccoli crown, cut into florets*
• 1 red pepper, cubed*
• 3 shallots or 1 onion, finely sliced (or 4 green onions or ½ Spanish onion)*
• 15 Kalamata olives, pitted
• 5 TBSP extra virgin olive oil
• 2 TBSP fresh thyme or Italian spices
• Salt & pepper to taste

Instructions:

1. Cook pasta in salted water until al dente. Drain and rinse under cold water.
2. Cook chicken in olive oil with thyme for 5 minutes until cooked through. Set aside.
3. Sauté broccoli and shallots for 3–4 minutes until just tender. Quickly cook red pepper.
4. Combine pasta, chicken, vegetables, feta, olives, and remaining olive oil in a large bowl.
5. Season with additional thyme, salt, and pepper. Cover and chill for several hours.

Notes: Serve cold with an extra drizzle of good olive oil. Keep pasta firm by rinsing after cooking.